POACHED CHICKEN IN SOY
This poached chicken in soy has authentic flavours that are comparable to a Chinese chophouse with ducks and chickens hanging by their window
Ingredients
- 1 kilo chicken breast (approx 4 x 250gm each) (NOTE 1)
FOR THE POACHING LIQUID
- 2 cups salt-reduced chicken stock (NOTE 2)
- 1 cup light soy sauce (NOTE 3)
- ½ cup dark soy sauce (NOTE 3)
- ½ cup shaoxing wine (NOTE 4)
- 1 cinnamon stick
- 2 strips orange rind (NOTE 5)
- 2 star anise (NOTE 6)
- 25 gm ginger (peeled and sliced)
- ¾ cup brown sugar
Instructions
- Place all the poaching liquid ingredients in a large pot over high heat and bring it to the boil
- Add in the chicken breasts and return it to the boil then reduce the heat to very low and cover for 15 minutes.
- Take the pot off the heat and let the breasts rest in the poaching liquid for 15 minutes. Make sure the chicken is fully cooked before eating, to do this, slice the chicken right in the middle and if it's fully cooked it will not look opaque in the centre.
- Serve (optional) with rice, Asian greens and a boiled egg.
Notes
NOTE 1: Chicken breasts - Try and get chicken breast roughly the same size that is ideally around 250gm in weight per breasts (8.80 oz) This is so they cook evenly at the temperature and time recommended in this recipe.
NOTE 2: Chicken stock - I tend to use salt-reduced chicken stock as it gives me the freedom to add more salt near the end if needed. Nothing is worst than having a dish that is too salty after all the hard work you put in!
NOTE 3: Light and dark soy sauce - Light soy adds saltiness and dark soy adds dark colour and sweetness. They both serve a different purpose so they are not interchangeable.
NOTE 4: Shaoxing wine - is cheap and can be found in Asian specialty stores but can be substituted with dry sherry.
NOTE 5: Orange peel - Can be substituted for peel from a mandarin.
NOTE 6: Star anise - A pretty looking spice that packs a powerful punch in anise flavour.
SERVING SUGGESTIONS - soy poached chicken is delicious served with rice, boiled egg and steamed Asian greens such as bok choy or Chinese broccoli. Don't forget to spoon in some of that delicious poaching liquid on top.
STORAGE - To prevent the chicken from drying out do not cut the breast and keep in a sealed container in the fridge. It will keep up to 3 to 4 days.
To store the poaching liquid for later use, skim off any fat and pour the cooled liquid into a large sealable container and freeze, the sauce will last forever and deepen with flavour!
CALORIES - In an estimate only due to the poaching liquid, as it's not consumed entirely.
Nutrition
Serving: 1chicken breastCalories: 350kcal